Lime-Sugared Cranberries

Dissolve the sugar into the water and lime juice into a large 2 quart saucepan, and heat to boiling.

Reduce by about a third.

Let the water cool to about lukewarm, and then add the cranberries. Be sure to clean the cranberries first.

Toss the saucepan into the freezer for about 45 minutes, stirring the mixture about every 10 minutes or so.

Meanwhile, combine the zest, pulp, and sugar in a bowl, mixing thoroughly, and then spread the mixture out on a cookie sheet.

Pour the liquid from the cranberries and use as a delicious base for cranberry limeade.

Roll the sticky cranberries around in the lime sugar until covered, and then let them all dry in the cookie sheet for an hour or so.

Plate and serve.